1/2 cup rainbow quinoa

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1 cup water

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2 ripe, Fresh California Avocados seeded, peeled and halved

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3 cups romaine lettuce chopped

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2 Tbsp. sriracha mayonnaise

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2 Tbsp. creamy balsamic vinaigrette

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1/2 red bell pepper diced

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1/8 tsp. salt or to taste

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1/8 tsp. pepper or to taste

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.